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Why do recipe writers lie about how long it takes to caramelize onions? (2012)

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Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#271

Post by dagw »

eru wrote: post #247
dj_mc_merlin wrote: post #128

Earlier quoted context omitted.

This is different. If you learn enough about Linux, you can install Arch in 15-20minutes no problem. Especially since learning about Linux means reinstalling your OS many times until you finally learn how to keep it clean and rescue it from any situation. You are not going to be able to cook chicken in 3-4minutes per side like so many recipes claim. It's just not possible to have a good outside temperature and a good…

> Especially since learning about Linux means reinstalling your OS many times until you finally learn how to keep it clean and rescue it from any situation. Surely, you are dramatizing a bit here. Or are you assuming that everyone shares the same need to fiddle with everything?

Are you trying to actually learn Linux or just how to use Linux to get other work done. Learning how to use Linux to get work done doesn't require a 'need to fiddle' as you put it, but you're not going to really learn actual Linux (as in how the kernel and core operating system works and hangs together) without getting your hands dirty and breaking a lot of things along the way.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#272

Post by yurishimo »

stormdennis wrote: post #262
alexhornby wrote: post #221

Earlier quoted context omitted.

my sister tests all her recipes, takes her ages! https://www.amazon.co.uk/What-Cook-How-Jane-Hornby/dp/071485...

I just bought it. It better be good or I will find you.

You've potentially narrowed down the country!

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#273

Post by ibz »

eru wrote: post #243
isaacfrond wrote: post #131

My sister in law writes recipes. She has a recipe column in a newspaper and wrote a few high quality recipe books. I saw them in a bookstore. So she's reasonable successful. Her pieces are charming, her recipes inspiring. The thing is. At a birthday party when I was talking to her, she confessed to me that she never actually tries her recipes. When it's time to do a new piece, she sits down at her computer and makes…

That sounds convincing enough. But how do they make the pictures that come with many recipes, then?

Stock photos. AI generated. There are options...

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#274

Post by OJFord »

EdwardDiego wrote: post #264
BrandoElFollito wrote: post #158

Earlier quoted context omitted.

No, temperatures without a unit are not temperatures. When I was teaching 20 ago I would have given you a 2 for that. I happen to have a PhD in so I am knowledgeable about that matter.

> I happen to have a PhD Good for you.

Whether or not GP is actually a PhD, that was a joke about lack of units. (20 what ago, a 2 on what scale, a PhD in what)

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#275

Post by atdrummond »

jterrys wrote: post #246
isaacfrond wrote: post #131

My sister in law writes recipes. She has a recipe column in a newspaper and wrote a few high quality recipe books. I saw them in a bookstore. So she's reasonable successful. Her pieces are charming, her recipes inspiring. The thing is. At a birthday party when I was talking to her, she confessed to me that she never actually tries her recipes. When it's time to do a new piece, she sits down at her computer and makes…

I'm not really surprised. There's a youtube channel called Chef Jean Pierre. He is a retired Chef that used to run a restaurant since the 1970s, has cookbooks, was featured on PBS, etc. (Some say he has a more colorful past with his cooking school/restaurant business in Florida, but I don't know much). Either way. He's got the consistently longest cooking videos on youtube. He explains that long videos don't do well.…

I’ve cooked with him a few times (he gave classes at our family’s cookery shop) and he’s the real deal. Colourful doesn’t begin to describe his actual background, though.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#276

Post by marak830 »

MrScruff wrote: post #214
bruckie wrote: post #110

Recipe writers are still lying about cooking time in 2023. I signed up for a Hello Fresh promo recently to get some new meal ideas, and it's making me feel like the slowest cook on the planet. I reliably exceed their stated prep and cooking times by 100-200%. Tonight's "40 minute" recipe took about 70 minutes, and that was with a family member helping out with some of the prep and cooking. I wonder if they collect an…

I feel that the time quoted to cook the recipes is always based on an experienced chef, which is likely often not the case for things like Hello Fresh. An experienced chef will have be far more efficient at chopping/food preparation - I'm reasonable fast at chopping but still probably end up focusing over details an experienced chef would know aren't going to matter for the final recipe. Also they're probably better…

You are spot on. Ex chef here(quite experienced), and without notice (while watching a tv show), I'm at least twice as fast as my wife at prep.

When I'm focused I'm even faster.

Even then I'm probably on par if not only a touch faster than these recipes XD

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#277

Post by dj_mc_merlin »

eru wrote: post #247
dj_mc_merlin wrote: post #128

Earlier quoted context omitted.

This is different. If you learn enough about Linux, you can install Arch in 15-20minutes no problem. Especially since learning about Linux means reinstalling your OS many times until you finally learn how to keep it clean and rescue it from any situation. You are not going to be able to cook chicken in 3-4minutes per side like so many recipes claim. It's just not possible to have a good outside temperature and a good…

> Especially since learning about Linux means reinstalling your OS many times until you finally learn how to keep it clean and rescue it from any situation. Surely, you are dramatizing a bit here. Or are you assuming that everyone shares the same need to fiddle with everything?

No, just personal experience. I started learning Linux as a young teenager and have broken dozens of installations (breaking system python, deleting /usr/ via rsync, doing an incomplete system update, writing a love letter to my boot sector, etc. etc.)

Eventually I have failed in so many ways that there are not a lot of ways I can fail now that I don't know how to rescue myself from. Also I've learned what not do to keep things saveable.

> Or are you assuming that everyone shares the same need to fiddle with everything?

Why else would you use Linux? This fiddling is literally necessary to learn it. Otherwise you have to ask somebody else for help, who has done the fiddling.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#278

Post by denton-scratch »

carabiner wrote: post #98
pbj1968 wrote: post #20

Sifting flour. Sautéing spices “to release the flavor” and then adding them to stew where they’ll simmer for an hour or more. Pretending “restaurant quality” is anything besides twice as much butter and salt as you’d dare use at home. “One tablespoon of olive oil” to brown absurd amounts of meat at high heat. Once you start recognizing recipe BS, you see it everywhere.

Wait 30 minutes for your steak to reach room temperature. *Measures with instant read thermometer* Wow it's 48 °F.

I season before bringing the steak to room temperature; and after seasoning I leave it standing for a good hour.

The idea is that salt on the outside of the steak initially draws moisture out of the steak, making it dry. But given enough time, the salt penetrates deeper into the steak, and holds the moisture in.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#279

Post by Woansdei »

alexhornby wrote: post #221
dmarchand90 wrote: post #194

Earlier quoted context omitted.

Could you recommend such a "proper" cookbook

my sister tests all her recipes, takes her ages! https://www.amazon.co.uk/What-Cook-How-Jane-Hornby/dp/071485...

my wife does as well https://www.amazon.co.uk/Books-Mary-Anne-Boermans/s?rh=n%3A2...

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#280

Post by Fomite »

lldb wrote: post #232
henrikschroder wrote: post #192

Earlier quoted context omitted.

As if I needed more fuel on the fire of my burning hatred for recipe collections. Everyone who is interested in cooking should do themselves a favour and buy a proper cookbook. Something that starts with the basics, and works itself up to full meals. It should have cheat-sheets for basic ways to cook all your staples, here's all the ways you can cook a potato, with times and temperature. Here's all the ways you can s…

Not exactly a cookbook, but the manual for our weber gas grill has proved shockingly useful in cooking most meats to near perfection. Has tables for thickness, cuts, etc.

This manual saved a friend's passover celebration once when a number of electric ovens went out cooking lamb and I suggested the grill.
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